These are the best ginger cookies!
I first made them years ago in England when molasses was a rarity there and I could only find molasses sugar. Ginger cookies made with this came out spotted with crunchy bits of molasses–still delicious, but not the classic dark brown cookie I had grown up with.
Now I’m in America and I can make these with blackstrap unsulphured molasses and they are just heaven.
This recipe is adapted from ‘Big Soft Ginger Cookies’ on allrecipes.com
2 1/4 cups whole wheat flour
1 tsp baking soda
3/4 tsp ground cinnamon
3 cloves, ground in pestle and mortar
3/4 cup butter, very soft or melted
1 cup sugar
2 tsp fresh grated ginger
1 large egg
1/4 cup liquid molasses
Sugar for dusting
1. Mix all the wet ingredients together
2. Mix all the dry ingredients and add them into the wet ingredients to form the cookie dough
3. Take about a tbsp-size portion of dough, roll into a ball and flatten slightly or press down lightly with a fork. Dust with sugar
4. Bake on a tray for about 8 minutes at 350 F